Beef and Bok Choy Stir-Fry
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced
- kosher salt and black pepper
- 4 heads baby bok choy, quartered
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon brown sugar
Directions
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a large skillet over high heat. Season the steak with ¼ teaspoon each salt and pepper.
- Cook the steak, turning often, until cooked through, 3 to 4 minutes. Transfer to a plate.
- Wipe out the skillet. Add the bok choy and ¼ cup water and simmer, covered, until tender, 2 to 3 minutes.
- Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar. Add to the bok choy in the skillet and bring to a boil.
- Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.
Nutritional Information
- Per Serving
- Calories 406
- Fat 11g
- Sat Fat 4g
- Cholesterol 38mg
- Sodium 584mg
- Protein 29g
- Carbohydrate 46g
- Fiber 1g
What does this mean? See Nutrition 101.
Quick Tip
To easily cut raw steak into thin, even pieces, first firm it up in the freezer for 15 to 30 minutes.
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